Pietro Barbaccia

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Raimondo Gaglio, Carla Gentile, Adriana Bonanno et al. · International Journal of Dairy Technology · 2018 · 50 citations

Agriculture, Food Science, Nutritional Sciences +15

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

Luca Settanni, Pietro Barbaccia, Adriana Bonanno et al. · Food Microbiology · 2019 · 40 citations · Full text

Agriculture, Food Science, Microbiology +17

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Raimondo Gaglio, Ignazio Restivo, Marcella Barbera et al. · Antioxidants · 2021 · 36 citations · Full text

Agriculture, Dairy Science, Food Science +17

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera et al. · Foods · 2021 · 36 citations · Full text

Agriculture, Dairy Science, Food Science +17

Plant Growth-Promoting Activities of Bacteria Isolated from an Anthropogenic Soil Located in Agrigento Province

Pietro Barbaccia, Raimondo Gaglio, Carmelo Dazzi et al. · Microorganisms · 2022 · 27 citations · Full text

Agriculture, Agronomy, Soil Sciences +16